Seven inspirational quotes on diversity and sustainability from the world's leading restaurateurs

Laura Price

10/09/2018

In the last decade, the power of social media has allowed chefs and restaurateurs at the top of their games to use their voices for positive change all over the world, from championing issues of sustainability to lending their influence to charity or offering opportunities to those less privileged. The rise of the chef as a voice for change has seen the likes of Massimo Bottura, René Redzepi and Dominique Crenn have power and influence on a par with many a celebrity or politician in their respective countries.

That is why The World’s 50 Best Restaurants created #50BestTalks, presented by Miele, a platform to share the ideas sparked by the most creative and forward-thinking chefs, and to inspire positive movements around the globe. That is why, on Wednesday 12th September, #50BestTalks provides the stage for Enrique Olvera, Daniela Soto-Innes, Gaggan Anand, Virgilio Martínez, Lara Gilmore and Dominique Crenn to talk about how they are championing diversity through gastronomy.

Ahead of what is sure to be an inspiring afternoon of talks, we look back at statements from some of 50 Best’s leading voices.

Dominique Crenn

“Equality is rarely on the menu at the finest restaurants. Gender equality doesn’t just happen, it’s the ingredient you have to forage for. The world is hungry for change.”

Dominique Crenn, chef-owner of Atelier Crenn in San Francisco, will speak at #50BestTalks: Voices for Change on September 12 about how to move the diversity debate beyond gender.

Massimo Bottura

“All together, we are creating a community, and this community can truly create a revolution in the food world and beyond. We have to feed the world, we have to fight waste.”

Massimo Bottura, chef-owner of Osteria Francescana in Modena, spoke at #50BestTalks: Food Forward in June 2017, where he urged his fellow chefs to act to end hunger around the world. His wife and co-owner, Lara Gilmore, will speak about their shared Food for Soul project, in San Francisco on September 12.

Kamilla Seidler

“You cannot change the world through one restaurant, but you can try and be as careful as possible with the decisions you make. It’s necessary to at least make the decision of wanting to do good.”

“The more sustainable we are, the healthier we are. The more human we are, the better. Because to cook is to care.”

Joan Roca, the chef and co-owner of El Celler de Can Roca, introduced a double team structure at his restaurant to help his staff to improve their work-life balance and avoid burnout. He spoke at #50BestTalks: Food Forward in June 2017 on why he believes cooking is caring.

Yoshihiro Narisawa

“Eating is indispensable. To be able to continue eating, we need to think beyond nationalities and countries.”

The chef-owner of Narisawa, winner of the first Sustainable Restaurant Award for The World's 50 Best Restaurants, is a champion of sustainability and a leading voice in Japan and across Asia. Yoshihiro Narisawa gave 50 Best his tips for creating a truly sustainable restaurant.

Laura is responsible for all content across The World’s 50 Best Restaurants and The World's 50 Best Bars, including video, websites, live event coverage and the #50BestTalks thought-leadership series. After working for many years as a financial journalist, Laura joined the 50 Best team in 2014 with a view to combining her three main passions: food, travel and writing. Laura has a soft spot for Latin America and has lived in Brazil, Argentina, Mexico and Ireland. She is fluent in Spanish and Portuguese and is also a qualified translator.